NOLA Newsletter Sign-Up


Welcome to Louisiana Cookin’ – Enjoy our cover recipe for our January/February issue. 

Let the good times roll with this festive king cake-inspired dessert. 

Yields: 1 (9x5-inch) loaf
  • 3 cups all-purpose flour
  • ½ cup plus ⅓ cup sugar, divided
  • 2¼ teaspoons active dry yeast
  • 2 teaspoons orange zest
  • ½ cup warm whole milk (105° to 110°)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened and divided
  • 2 teaspoons kosher salt
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped pecans
  • 1 cup confectioners’ sugar
  • 3 tablespoons cold whole milk Carnival Sugars (recipe precedes)
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, ⅓ cup sugar, yeast, and zest. With mixer on low speed, add warm milk, eggs, and vanilla, beating until mixture comes together, 2 to 3 minutes.
  2. With mixer on medium speed, add ½ cup butter, 1 tablespoon at a time, letting each piece incorporate before adding the next. Add salt, beating just until combined, about 3 minutes. Increase mixer speed to medium, and beat until a smooth and elastic dough forms and pulls away from sides of bowl.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 1½ to 2 hours. After dough has risen, refrigerate for 30 minutes.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cinnamon, remaining ½ cup butter, and remaining ½ cup sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Fold in pecans.
  5. Spray a 9x5-inch loaf pan with cooking spray.
  6. On a heavily floured surface, roll dough into a 16x12-inch rectangle. (Dough will be sticky.) Spread pecan mixture onto dough, leaving a 1-inch border on long sides. Starting at one short side, roll up dough, jelly roll style, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and place in prepared pan, cut side up. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 1 to 1½ hours.
  7. Preheat oven to 350°.
  8. Bake for 30 minutes. Cover with foil, and bake until an instant-read thermometer inserted in center registers 190°, about 35 minutes more. Let cool in pan for 30 minutes; remove from pan.
  9. In a small bowl, combine confectioners’ sugar and cold milk. Drizzle glaze over loaf, and top with Carnival Sugars.